Easy Zucchini Omelet

1. Preheat the oven at 180°C.
2. Use a brush to grease the zucchini with Horio Koroneiki variety olive oil. Salt them and put them in a baking tray that has been lined with baking paper. Bake them for 15 minutes and set them on a paper towel.
3. In a bowl, put the eggs (all the egg whites and the 8 egg yolks**), the milk cream, salt and pepper and hit them with a fork.
4. Pour the mixture over in a baking tray (choose its size depending on how thick you want your omelet to be). Add zucchini and pine nuts and bake for about 15 minutes.

*To roast the pine nuts: Place baking paper on a tray, put the pine nuts on it and roast them at 1600 for about 10 minutes. Make sure the oven is baking on the top and bottom of the tray so that the nuts will be evenly roasted.

**Do not use all the egg yolks because the omelet is going to be very dense.